The first recipe requires a little bit of stirring on the stove, but is so worth it. Rich and creamy without being overpoweringly sweet, it's glorious.
The other recipe, which is always our Christmas breakfast, is
Baked French Toast.
It's wonderfully easy: just whip it up on Christmas Eve and put it in the fridge until morning.
I use this recipe from All-Recipes, which is excellent, but it's critical to nearly double the amount of bread the recipe calls for. I use almost two loaves of french bread.
1 1/2 to 2 loaves French bread (whole wheat is better, if you can find it), cut diagonally in 1-inch slices
2 cups milk
1-1/2 cups half-n-half cream
2 tsp vanilla extract
1/4 tsp ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 Tbsp light corn syrup
chopped pecans (optional)
- Butter a 9 x 13-inch baking dish. Arrange the slices of bread in the pan, overlapping as necessary to fill the pan. I typically do two rows. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, smooshing the bread down until it's submerged, cover, and refrigerate overnight.
- The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Top with chopped pecans if desired.
- Bake in a preheated oven, uncovered, for 40-45 minutes, until puffed, golden, and bubbling.
If that doesn't float your boat
nothin' will, you can check out this post at Ezra Poundcake full of ideas for Christmas morning. I think I may try out her french toast recipe just to see how hers compares to the one I've been using. That girl's recipes always knock my socks off and her blog makes me LFR (laugh for reals).
I don't LOL any more. Nobody uses that acronym appropriately and I'm over it.